Happy happy Friday! It’s a beautiful day in the neighborhood! I spent the morning reading, walking with Raymond and Cody, chatting about childhood memories {Raymond and I have the best convos}, eating breakfast, then writing!

You see … I need to update this website. I’m in dire need of something that is much more organized and pretty. Something magical is in the works, but in order to go from “current” to “complete” the designers need content. That content needs to come from me.

I finally finished putting together the content today. I am SO excited about the final product!

But anywho … I’m supposed to talk about recipes today! 🙂

Today’s recipe is pretty easy and you might say to yourself, “Why did she even bother?”

I bothered writing this because there was some interest in the topic at my last Girl’s Retreat.

Without further ado …

“GRILLED” CHICKEN (OVEN BAKED W/CAST IRON SKILLET)

3-4 chicken breasts, thawed

More or less depending on how many you are feeding

Canola oil

Favorite seasoning

Preheat oven to 400 degrees.

Place cast iron skillet in oven while preheating.

Fillet the chicken breasts. *Optional step: I like making the chicken go further. You know … bang for that buck!

Prepare salad. We always eat our “grilled” chicken on a salad, so while the oven preheats I prepare the salad.